Thanksgiving Leftover Turkey Soup
Leftover Thanksgiving Turkey Soup is the wonderful remnants from cooking a turkey! Now to be perfectly honest, Peg’s isn’t a huge fan of turkey, but this soup is absolutly hands down delicious because of all the flavorings from the fresh herbs and spices that was used to roast the Thanksgiving bird. Truth be told, Chicken Soup is our favorite we love eating all year.It doesn’t take long to make this flavorful stock. We love to put it up once the carcass has been carved and then after a few hours, or even all night left simmering on a very low heat, you will be amazed by the rich flavor. Serve with our favorite Monte Cristo Sandwiches or our Leftover Thanksgiving Patties.
Thanksgiving Leftover Turkey Soup Ingredients and Method
We start this stock before we leap into bed Thanksgiving night. It simmers covered on low for 6-8 hours over night. We have a family tradition of soup and sandwiches the next night. We adore our leftovers!
1. As you are cutting the turkey, put turkey carcass, wings, legs, skin, into a large stockpot. Break up bones if too large to fit into pot.
2. Add 2-3 quartered onions, 2 leeks, 3 carrots, and 2 ribs of celery cut into 3” pieces. Add celery leaves, a handful of parsley, stem and all, 2 bay leaves, 2-3 sprigs of fresh dill, 5-6 cloves crushed garlic.
3. Cover with water, but only until the water covers the turkey bones and veggies. Too much water will make for a weak stock.
4. Cover pot with a lid and bring to a boil. DON’T STIR!!!!
5. Turn down heat to a simmer and continue cooking for 2-3 hours or overnight.
6. Let cool. Then separate the carcass, the vegetables, and the broth.
7. Save the carrots and onions in one container, and the stock in another. Discard the bones.
8. Refrigerate over night or all day.
9. When ready to make soup, skim off fat from the stock and discard.
10. Warm the stock over medium heat.
11. Puree the vegetables adding a bit of the stock. Then add to the stock.
12. Cut or shred any leftover turkey and add to pot. Adjust seasonings, i.e. salt and pepper if needed
13. If you have some leftover gravy, it’s also fun to add into the soup. BUT try it first in a little cup making sure you like it! Don’t want to risk ruining the entire pot.
14. Add cooked noodles or rice if you’d like it heartier.
*The stock can be frozen for 1-2 months.If you freeze don’t fill all the way up to the top, leave space or will explode open.
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We're Meg and Pegs of the Curry Girls Kitchen, a mother-daughter health coach duo here to help YOU revamp your life from OK… to fabulously delicious! We invite all your senses to play with us.